This poriyal combined with rice and rasam, sambar or curd makes a balanced meal. I wanted to increase the protein content in the dish, so I have been adding dals like moong dal or channa dal to my poriyal dishes. Adding dal's enhances the taste as well. For seasoning I just add mustard seeds, fennel seeds and broken dried red chilies. If preferred chili powder or green chilies can also be added.
Ingredients:
1. Beetroot, diced 2 cups.
2. Moong dal, 1/2 cup.
3. Ginger-garlic paste, 1/2 teaspoon.
4. Curry leaves, a spring.
5. Mustard seeds, 1/2 teaspoon.
6. Fennel seeds, 1/2 teaspoon.
7. Turmeric powder, 1/4 teaspoon.
8. Salt, 1/4 teaspoon.
9. Shredded coconut, 1 tablespoon.
10 Broken dried chilies, 2.
Ingredients:
Wash the dal and soak it for 30 minutes. In a pan, heat a teaspoon of oil. Once the oil turns hot, add the mustard seeds and let it splutter. Then add the fennel seeds and broken chilies and fry for a few seconds. Then add the beetroot, moong dal, curry leaves and mix for a few seconds. Add the turmeric powder, salt, ginger garlic paste and cook for a few more minutes. Add enough water to cover everything and cook under low-to-medium flame for 15 to 20 minutes until everything is cooked and the dish turns dry, Turn off the stove, add the grated coconut and mix well and serve.
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